'Tis the Season for Eggnog!

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Gene

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Has anyone had theirs separate before during the aging process? I just noticed that a bottle from last year that I was doing some extended aging on had separated into a large creamy layer on top and then about a 1 inch clearish layer at the bottom.
Always happens to mine. I just shake it up before serving.
 
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Well, I said late last winter, I was going to make a massive batch of Tom and Jerry (related to Egg Nog in that it is an egg with brandy or rum beverage popular around the holidays) batter this year. 72 servings of parcel and serve when desired batter. I think I may be starting to prefer it to nog since it is served hot. Anyway, wanted to pop in with the recipe and the first cup.
The recipe for bulk Tom and Jerry’s:
http://allrecipes.com/recipe/180917/tom-and-jerry-batter/

Half the batter. The other half is freezing into single serve cubes.
Muggah:
Have you tried any other recipes for T&J? Seen any that explicitly use duck eggs? Asking for a friend.
 
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Have you tried any other recipes for T&J? Seen any that explicitly use duck eggs? Asking for a friend.
I am sure you can use duck eggs. Just mind the ratios for size. Note that I drank a fair number of T&Js last winter and I have a third to half of the batter left frozen. Also don't be my dumb ass and try to freeze it into cubes. There is so much sugar it won't spoil or freeze. Just divide the batter and put one in the fridge and one in the freezer. It won't freeze, but it will be out of your way. Mine is in weird lumps in a freezer bag, but I am going to have to use a spatula to get it out.
 
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SAISON FUCK This is actually a pretty great way to use... maybe 10 duck eggs at a batch. Or a whole bunch and just start gifting batter to your friends (thanks, fam).

I recommend for the actual drinks going brandy over rum, or doing 50/50 brandy and rum. I usually spoon in a sizable dollop of batter, pour on some brandy, rum, whatever the fuck else I feel like using up - the batter makes the flavor, I have made one with a whole bottle of Schramm's Nutmeg before into an oversize mug, which tastes great, but you will feel the diabetes coursing through your body, maybe don't drink that one bottle at a time. That is way too much sugar. I wouldn't use gin, but I have used the Few Malört that doesn't taste like Malört to good result. If you make a restaurant sized batch you will have enough to last all winter and will want to change it up, but definitely grab a whole handle of Brandy. And then fill with hot water, because it is a hot drink.
 
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SAISON FUCK This is actually a pretty great way to use... maybe 10 duck eggs at a batch. Or a whole bunch and just start gifting batter to your friends (thanks, fam).

I recommend for the actual drinks going brandy over rum, or doing 50/50 brandy and rum. I usually spoon in a sizable dollop of batter, pour on some brandy, rum, whatever the fuck else I feel like using up - the batter makes the flavor, I have made one with a whole bottle of Schramm's Nutmeg before into an oversize mug, which tastes great, but you will feel the diabetes coursing through your body, maybe don't drink that one bottle at a time. That is way too much sugar. I wouldn't use gin, but I have used the Few Malört that doesn't taste like Malört to good result. If you make a restaurant sized batch you will have enough to last all winter and will want to change it up, but definitely grab a whole handle of Brandy. And then fill with hot water, because it is a hot drink.
I usually use cognac because I am a fancy boy.
 
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Finally made the AB aged Nog around Nov 1. Single batch went into 3 of the rouge ceramic flip top bottles I happens to locate the day before. Finally found a use for them after hanging onto them for over a decade.

Not as sweet as the store bought stuff. Planning to make another batch later in December to age for next Christmas.
 
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Finally made the AB aged Nog around Nov 1. Single batch went into 3 of the rouge ceramic flip top bottles I happens to locate the day before. Finally found a use for them after hanging onto them for over a decade.

Not as sweet as the store bought stuff. Planning to make another batch later in December to age for next Christmas.
The thing I like the most about AB egg nog is how well integrated the liquor is with the egg nog besides the fact that it tastes better. Just throwing alcohol into a glass of egg nog generally just results in a shot of liquor at the bottom for me.
 
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The thing I like the most about AB egg nog is how well integrated the liquor is with the egg nog besides the fact that it tastes better. Just throwing alcohol into a glass of egg nog generally just results in a shot of liquor at the bottom for me.
I will change the booze I use next time, as I just had what was on hand and I think a better blend will result in a richer taste. It was fun and easy to make. I used my brewing supplies to sanitized everything for long term storage but batch 1 won't make it past new years.
 
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I will change the booze I use next time, as I just had what was on hand and I think a better blend will result in a richer taste. It was fun and easy to make. I used my brewing supplies to sanitized everything for long term storage but batch 1 won't make it past new years.
I sanitized nothing and it has lasted a year. The alcohol does a good job with that.
 
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I'm sure, I just had a sink full of starsan so why not?
oh yeah totally. Was just saying for others that I didn't bother and it was fine.

On a separate note, I find it interesting that the clyde commons version has whole eggs while Alton only uses yolks. I guess it ends up a bit lighter as a result of the extra liquid?
 
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I'm going to make the tequila and sherry one over Christmas. I don't want to spend a ton of something that I'm mixing up with milk and eggs, but any suggestions on reasonably priced tequila and sherry that are decent?

edit: I know nothing about hard liquor hence the question.
 
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I'm going to make the tequila and sherry one over Christmas. I don't want to spend a ton of something that I'm mixing up with milk and eggs, but any suggestions on reasonably priced tequila and sherry that are decent?

edit: I know nothing about hard liquor hence the question.
No idea how it'll work in nog but Espolon reposado is $19-24 and is pretty solid tequila, and if you bump up to anejo it's only like $10 more
 
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I'm going to make the tequila and sherry one over Christmas. I don't want to spend a ton of something that I'm mixing up with milk and eggs, but any suggestions on reasonably priced tequila and sherry that are decent?

edit: I know nothing about hard liquor hence the question.
I made my Alton brown nog, this year, with a few ounces of PX sherry. It really cranked it up to the next level for me. I also didn’t use any brandy, just bourbon and rye.
 
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